Texas Jalapeno Jelly

Name: Texas Jalapeno Jelly
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 56
Cuisine: Global
Ingredients: 1 teaspoons cayenne pepper; 56 servings Cream cheese and crackers, optional; 170 grams pouches each) liquid fruit pectin; 6 drops About green food coloring, optional; 3 mediums green peppers, cut into 1-inch pieces, divided; 2 jalapeno peppers, seeded and chopped; 1 liters sugar; 237 milliliters white vinegar, divided

You can never have too many condiment recipes, so give Texas Jalapeno Jelly From preparation to the plate, this recipe takes approximately 25 minutes. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet.

Instructions

In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed.

Ingredients you will need

Green Pepper

Jalapeno Pepper

Vinegar

Equipment you will use

Food Processor

Blender

Transfer to a large Dutch oven.

Equipment you will use

Dutch Oven

Repeat with remaining green peppers and another 1/2 cup vinegar.

Ingredients you will need

Green Pepper

Vinegar

Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly.

Ingredients you will need

Ground Cayenne Pepper

Vinegar

Pectin

Sugar

Equipment you will use

Frying Pan

Remove from the heat; skim off foam.

Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace.

Ingredients you will need

Food Color

Equipment you will use

Ladle

Remove air bubbles; wipe rims and adjust lids.

Process for 10 minutes in a boiling-water canner.

Ingredients you will need

Water

Serve over cream cheese with crackers if desired.

Ingredients you will need

Cream Cheese

Crackers

Equipment

Ingredients

Servings:

1teaspoons

cayenne pepper 56servings

Cream cheese and crackers, optional 170grams

pouches each) liquid fruit pectin 6drops

About green food coloring, optional 3mediums

green peppers, cut into 1-inch pieces, divided 2

jalapeno peppers, seeded and chopped 1liters

sugar 237milliliters

white vinegar, divided

Recommended wine: Cava, Shiraz, Grenache

Cava, Shiraz, and Grenache are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Juve Y Camps Reserva de la Familia 40th Anniversary Cuvee Cava with a 4.6 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Juve Y Camps Reserva de la Familia 40th Anniversary Cuvee Cava

Pale gold in color, this Cava has aromas of ripe white peaches, toasted baguette with hints of lemon citrus and apricots. The palate is rich and broad with flavors of green apple, jasmine green tea and toasted almonds. This brut nature cava is extremely versatile because no dosage added, so the acidity and bubbles clean your palate after each bite. Recommended dishes: garlic shrimp, miso-marinated sea bass, sesame encrusted tuna, chicken tikka masala and Jamon Iberico.